Steak with polenta and paprika vegetables

Name: Steak with polenta and paprika vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 red peppers; 100 g Whipped cream; 150 g Polenta (corn semolina); 50 g Parmesan (piece); 4 Rump steak (approx. 200 g each); 2 Onions; 4 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS light balsamic vinegar; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

We kill two flies with one ingredient and puree half of the braised peppers into a creamy sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 red peppers
100 g Whipped cream
150 g Polenta (corn semolina)
50 g Parmesan (piece)
4 Rump steak (approx. 200 g each)
2 Onions
4 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS light balsamic vinegar
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the peppers into large cubes. Peel and finely dice onions. Heat 2 tablespoons of oil in a saucepan. Fry the bell peppers and onions for about 3 minutes. Sprinkle with 2 tbsp. sugar, caramelise briefly. Deglaze with vinegar and 1⁄4 l water and stir in 1 tsp. broth. Bring to the boil and simmer over medium heat for about 5 minutes.
2
1⁄2 Bring l water and cream to the boil in a pot, stir in 1 teaspoon of stock. Stir in the polenta and let it swell at low heat for about 10 minutes. Grate cheese finely and finally stir into the polenta. Season polenta to taste and keep warm.
3
In the meantime dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Brown the meat in it over a high heat for about 1 minute, then continue to fry for 3-4 minutes on each side. Season with salt and pepper, remove and leave to rest briefly wrapped in foil.
4
Puree almost half of the pepper mixture with a hand blender. Season vigorously with salt and pepper. Cut the meat open, arrange with polenta and paprika vegetables.